Finally got around to trying a smoked pork belly this past weekend. Cut it up into 1" pieces and coated it with pulled pork seasoning from Bulk Barn plus some extra chili flakes. Cooked for 2 hours at 250. Took them off and coated them in apricot bbq sauce plus honey before putting them back on the smoke for another 40 minutes to let it tighten up. They were best the next day not heated up. Will make again!
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